Salad potatoes Grown by Andy Hayllor at Ashburton, Devon

£1.95 / 1kg

This week we're packing Charlotte potatoes

From 26th - 30th July we're delivering:

Charlotte variety - slow growing with great flavour and distinctive yellow flesh. Boil and eat hot or cold.

With tender skins and waxy, delicately flavoured flesh, these little slow-grown spuds are spot on for salads. Boil and anoint with melting butter, a scrunch of salt and fresh shredded mint. Or mix with creamy mayonnaise, chives and onions – adding bacon, smoked fish or boiled eggs to make it a substantial meal.

CHARLOTTE VARIETY

Just added

Country of origin

Produced in

The UK

UK Seasonality

Our favourite Charlotte or Alexia potatoes are in the boxes and bags in July and August, Milva occasionally between October and January.

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The best potatoes I've ever eaten

- Laeony, Riverford customer

How to prepare

When you tire of buttery, minty potatoes (if that’s even possible), branch out. Eat boiled potatoes in a classic mayonnaise and chive salad. Or toss with a bouquet of seasonal veg – in spring, try broad beans, artichoke hearts and wet garlic. Salad potatoes also roast well, especially with a few sprigs of rosemary and cloves of garlic.

Storage

Delivered from our farm, so wash before cooking. Try to eat new potatoes as soon as possible, they don't store as long as maincrop varieties.

Grown by Andy Hayllor, Ashburton, Devon

As a founder member of the South Devon Organic Producers co-operative, Andy Hayllor supplies Riverford with brilliant organic vegetables.